Cut off end of squash, slice in half, then again in half lengthwise. Cut into half circle slices.
Slice the onions into smaller sized pieces.
Add butter to a large sauce pan ( I use my 12” cast iron) and heat over medium heat.
Add onions and cook until soft, about 4-5 minutes.
Add squash, brown sugar, salt, and pepper. Stir, cover, and cook for about 20 minutes, until squash is very soft.
Uncover and continue to cook for 5 minutes to let the juices evaporate slightly. There will be some liquid in the pan but it should be thicker than water, almost like a glaze.
Season with more salt and pepper, if needed, and serve immediately.
Ingredients
Directions
Cut off end of squash, slice in half, then again in half lengthwise. Cut into half circle slices.
Slice the onions into smaller sized pieces.
Add butter to a large sauce pan ( I use my 12” cast iron) and heat over medium heat.
Add onions and cook until soft, about 4-5 minutes.
Add squash, brown sugar, salt, and pepper. Stir, cover, and cook for about 20 minutes, until squash is very soft.
Uncover and continue to cook for 5 minutes to let the juices evaporate slightly. There will be some liquid in the pan but it should be thicker than water, almost like a glaze.
Season with more salt and pepper, if needed, and serve immediately.